Paleo Hainanese Chicken Rice (with Cauliflower)

Ingredients

• 1 each Whole Chicken
• 1 large head Cauliflower
• 2 inch piece Ginger
• 4 cloves Garlic
• 3 stalks Green Onions
• 6 cups Chicken Broth
• 1 tbsp Sesame Oil
• 2 tbsp Coconut Aminos
• 1 tsp Sea Salt

Instructions

1. 1Rinse the 1 whole chicken and place it in a large heavy-bottomed pot. Add the 2 inch piece of ginger, cut into 4 slices, and the 3 stalks of green onions, trimmed and cut into 3-inch pieces.
2. 2Pour the 6 cups of chicken broth over the 1 whole chicken. Ensure the chicken is fully submerged. Bring the liquid to a rolling boil over high heat, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 45 to 55 minutes, or until the chicken is cooked through. The internal temperature of the thickest part of the thigh should reach 165°F (74°C).
3. 3Carefully remove the 1 whole chicken from the pot and place it on a clean cutting board to cool slightly for about 10 minutes. Reserve the flavorful chicken broth remaining in the pot.
4. 4While the chicken cools, process the 1 large head of cauliflower. Cut the cauliflower into florets and place them in a food processor. Pulse in short bursts until the cauliflower is broken down into pieces that resemble grains of rice. Steam the cauliflower rice for 5-7 minutes, or until tender, or sauté it in a lightly oiled pan over medium heat for 5-7 minutes until tender.
5. 5Prepare the dipping sauce. Finely mince the 4 cloves of garlic. In a small bowl, combine the minced garlic with the 1 tablespoon of sesame oil and the 2 tablespoons of coconut aminos. Stir well.
6. 6Carve the cooled 1 whole chicken into serving pieces. Serve the carved chicken alongside the prepared cauliflower rice. Offer the dipping sauce on the side for drizzling over the chicken and cauliflower rice. Ensure the 1 teaspoon of sea salt is used for seasoning the broth or the chicken to taste.

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